Because brown butter is delicious -- and black butter is not -- Kristen shows us how to carefully melt the butter down, how to watch for the browning milk solids, and, of course, how to use the final product. Now make yourself some Brown Butter Spiced Ale to celebrate!

Frozen, and then used in cakes (ref: Amanda's mum's Chocolate dump-it all); in rough puff pastry; churro batter; melted into steamed veggies, to cook pancakes, crepes and drop scones. Anywhere that calls for brown sugar has me reaching for my beurre noisette! I absolutely adore the nutty caramel notes especially when you use salted butter as the jump-off point.